Episode 100: To Bead or Not to Bead: Immobilized Yeast with Industry City Distillery

12/09/14 • 43 min

This week on Fuhmentaboudit, hosts Chris Cuzme and Mary Izett are celebrating their 100th episode! Kicking off the show with some upcoming events, the duo then officially welcomes Dave Kyrejko of Industry City Distillery. Talking about how he got into the business, he shares that Industry City Distillery is the most recent venture of The City Foundry, a Brooklyn-based research, design, and engineering group focused on improving small-scale manufacturing processes by blending science and art. After building the distillery from scratch, Dave and his cohorts started transforming beet sugar into a flavorful and delicate vodka. Dave goes on to give Chris and Mary the inside scoop on his use of encapsulated yeast and why it’s benefitted his alcohol production. Tune in to hear more about his facility and processes – it’s definitely a candid and informative discussion! This program was brought to you by The International Culinary Center.

“The idea of the city foundry was to use science blend that with a healthy quality of art to further both.” [10:05]

“The reason why we’re so interested in the flavors is the basic definition of vodka. A lot of people think the basic flavor of vodka is that it should be colorless, odorless, and tasteless. It can’t taste like its base source.” [21:25]

—Dave Kyrejko on Fuhmentaboudit!

“The idea of the city foundry was to use science blend that with a healthy quality of art to further both.” [10:05]

—Dave Kyrejko on Fuhmentaboudit!

Previous Episode

Episode 99: Cider Days with Paul Correnty

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett are throwing back to cider week and sharing their interview conducted last month at the Franklin County CiderDays in Massachusetts with Paul Correnty. Paul is a founder of CiderDays and tells the hosts how the celebration came about in response to apple growers not fully profiting off their product. In the second half of the show, the topic of homemade cider is discussed and how the popularity of the beverage is on the rise. Tune in to hear some great information about cider and CiderDays, plus what’s in store for the future of the event. This program was brought to you by GreatBrewers.com.

“Generations of Americans have put up their own food, have fermented their own alcohol, have done what they can to be as self-sufficient, especially when it comes to food... there’s a benefit to making it yourself.” [22:45]

—Paul Correnty on Fuhmentaboudit!

Next Episode

Episode 101: No Knead to Know (Breadmaking) & Happy Leaf Kombucha

This week on Fuhmentaboudit!, hosts Chris Cuzme and Mary Izett kick off their 101st episode with some festive brew announcements before playing an interview done earlier in the year with Jenni Lyons of Happy Leaf Kombucha in Denver, CO. The hosts talk to Jenni about how she got started fermenting her own kombucha, tips for making kombucha at home, and all the interesting details behind starting the business from the ground up. After the break, Chris and Mary do a comprehensive recap of 2014 featuring some show highlights and what to look forward to in the new year! Finishing off the show, the duo talk their current experiences making sourdough bread and cultured butter. Tune in for some great tips and tricks along the way. This program was brought to you by Whole Foods Market.

“Ferment simply! And have fun with the flavors.” [9:40]

—Jenni Lyons on Fuhmentaboudit!

“I love it that I can use my brewing equipment to make bread. I think it’s a fantastic fermentation crossover!” [29:15]

—Mary Izett on Fuhmentaboudit!